3 SCOOPS OF MARINE COLLAGEN
6-8 SCALLOPS
6-8 SHRIMP
1 HADDOCK FILET
1 LB MUSSELS
2-3 GARLIC CLOVES
1 SMALL ONION
1 CAN STEWED TOMATO
1 CUP WHITE WINE
1 LG ROASTED RED PEPPER
3 CUPS STOCK (WATER/BULLION)
1 TBSP OREGANO
1/2 TBSP THYME
SALT & PEPPER TO TASTE
ALMOND OIL FOR COOKING.
START WITH YOUR INGREDIENT PREP. PORTION OUT EVERYTHING, PEEL AND CHOP YOUR ONION AND PEEL THE GARLIC. IN A LARGE PAN ON MEDIUM HEAT ADD ENOUGH ALMOND OIL TO COOK THE ONION. WHEN THE ONION IS TENDER PRESS IN THE GARLIC AND COOK FOR ANOTHER 30 SECONDS OR SO. ADD YOUR DICED ROASTED RED PEPPER AND OREGANO AND THYME SEASONING. STIR AND DE GLAZE WITH THE WHITE WINE. SIMMER UNTIL THE WINE HAS REDUCED THEN ADD THE TOMATOES AND STOCK. SALT AND PEPPER TO TASTE THEN STIR IN 3 SCOOPS OF THE NUTRA COLLAGEN MARINE COLLAGEN. ADD THE SEAFOOD THEN COVER AND SIMMER FOR 4 TO 6 MINUTES. SERVE IMMEDIATELY WITH YOUR FAVORITE CRUSTY BREAD.
